We have some salmon left over from the other day, so I’m making tabbouleh.
First I boiled a cup of boulgour for 8 minutes in lightly salted water early this morning and left it to drain well. Then at 11.30 am, I chopped a good handful of herbs – parsley, mint and oregano – and tomatoes without seeds. I added these to the boulgour in a mixing bowl and dressed the salad with lemon juice, extra virgin olive oil, salt and pepper.
Most recipe books tell you to simply soak boulgour in cold water, but this never works for me because it doesn’t soften enough. Maybe it has to do with the quality of the boulgour I can get here in my supermarket?